DESCRIPTION: Anethum graveolens is the botanical name for the well-known herb, Dill. This half hardy, cool weather annual is a native to southwest Asia, but is now widely naturalized in North America. Dill blooms and sets seeds when nights are short and days are warm. The delicate, feathery plants are blue green and grow from 3 to 5 feet tall. They are topped with little bunches of lacy yellow flowers on stiff, hollow stems.
POTTING: Dill is an easy herb to grow. It will develop the best color in moist, fertile ground. They need full sun or else they'll become lanky. Harvest Dill leaves by shearing plants when they're 6 to 12 inches high; plants that are in the vegetative state will regrow. When flowerheads appear, harvest for seeds. Cut and dry the plants when the seed heads begin to turn brown, but before the seeds fall and cause Dill to spread voraciously. Use the fresh leaves in salads, dips, fish dishes, and with vegetables. The dried seeds add flavor to pickles, vegetables, and baked goods.
PROPAGATION: Sow seeds directly outdoors in early spring or late summer. Transplanting is difficult. Don’t plant Dill during the summer or it will go to seed before the plants are large enough to harvest.
VARIETIES: A. graveolens. There is a slight advantage to planting late-flowering varieties, such as Hercules, in early spring. Late summer plantings timed for fall harvest are best for dill leaf crops.